yum! mango and coconut are a great combination. That cake looks delicious. I just got some coconut flour that I'm going to experiment with, I think I might have to wait till the weekend to make another cake though!

Hi Anonymous I'm sure you will love this cake it is really tasty. Thanks for stopping by. :-)

Lisa I am the same I love a lot of gluten free cooking. :-)

~M thanks for stopping by. Yes desicated coconut is finely shredded coconut. Sometimes it is sweetened but I used a "no added sugar" coconut for this recipe. :-) Flanboyant Eats thanks for stopping by my blog. I am sure you will love this cake. :-)

Simply...Gluten-free If you were to omit the coconut I would replace it with extra polenta. :-)

rita bellnad thanks for stopping by my blog. Lucky you having all those fresh mangoes. :-)

Naomi Devlin thanks for stopping by my blog. I always class muffins as small cakes. :-)

Jeena, this is absolutely gorgeous. My hubby loves these types of cakes than the frosted ones. I will be DEFINITELY trying this soon. It's early morning here and my tummy is craving for a bite rightaway. Excellent work done!

Soooo good... Lovely cake, my husband loves mangoes and it´s a great post for gluten-free fans, but also for anyone interested in just good recipes. I have to try this since I do really like baking with cornmeal.My sister in law has recently developed gluten intolerance and I´m sure she will LOVE this recipe.Thanks for posting.

Hi Jeena,You have wonderful recipes. :)I am looking to make cake for my son who is allergic to eggs and flour. That's how I stumbled upon this recipe. This recipe requires margarine(which is egg based), so my son won't be able to eat it. Can you suggest a recipe which is eggless and all purpose/wheat flour free(like this one is)?My son's birthday is coming up(will be 3) and I would like for him to have a birthday cake like normal kids have. Please help.

polenta! how smart!I can not wait to try this. I have a "tube" of polenta my mom brought over and we also have plain ol' corn meal. I should use the corn meal, right?I have canned mangoes already in the house. I am so excited!-steph

I love mango and coconut together. Would it affect the recipe if I use another fat instead of margarine (my deadly enemy)which makes me ill? What about coconut oil? It looks absolutely delish!Thanks- I came over from Naomi's roundup!x x x

Jeena,I'm glad to have found your site. I'm allergic to eggs, gluten, dairy & almonds, so I find it hard to find recipes for desserts that acually taste good. This mango cake looks delicous! A quick qustion... I would use fresh mango instead of canned (I've never seen canned in Canada- also never looked) I notice that in the recipe it calls for the juice from the can to be added to the batter- any idea how much that would be, so I can substitute another juice for this liquid?

Hi Gabi thank you for visiting my blog. I'm glad you like this recipe.

I have only ever used margarine for this recipe so I am not too sure how oil would turn out. If you do use oil I would use sunflower or rapeseed oil as they have no strong taste to them, you could certainly try coconut oil if you like. I think this recipe will turn out ok using an oil instead because of the kind of cake it is.

I would love to hear how it comes out.

Take careJeena x

Hi Jennifer, thankyou for visiting my food recipe blog. I am happy that you like this recipe.

You can use the juice of a can of peaches or manderins. You could pulp up some fresh mango with a little water or pulp up a tangerine or clementine and use that as a juice. It would measure to approx 1/2 - 1/3 a cup of liquid, remember that it may look runny at first but the polenta soon soaks liquids up like a sponge. I used the syrup from a can of mangoes that was sugar based so you may want to add 1 tablespoon of white or brown sugar or some extra maple syrup.

I hope this helps, I am sure you will enjoy this cake it is very tasty.

Jeena x

p.s Jennifer and Gabi on my new website I will have a page on people who cook my recipes you can send me a picture to askjeena@gmail.com :-)

just wanted to follow up...i substituted rice flour for the cornmeal (i made it as written first so i could compare to the original) and a non-dairy margarine substitute (i think it was smart balance). it came out great--so delish!! and allergen-free! thank you!

I havent a clue about a "cup" of anything...so please put the recipes in metric..and old fashioned ENGLISH IMPERIAL for us oldies.Cup? is that a coffee cup (ie dinky) or a proper pint pot (a pint!!20oz?)I need cake!!and it has to be gluten free...Yours in desperation...Apricot

I do use pounds and ounces in a lot of my recipes, sometimes though I do use cups for measurements as this is a non-profit blog that I do in my spare time, sometimes it is easier to measure in cups, this cake recipe is one of them.

I am English too so I fully understand what you mean about cup sizes.

When I measure I use a a standard British mug/cup. Just think of all the cups in your cupboard or if you went to a friends house for a cup of tea or coffee, the size of cup would generally be the same although the design may be slightly different.

So I would say using an average sized English cup that you would have a cup of tea/coffe in works just fine.

Think of the line where you would fill the cup with tea/coffee to and work from there.

I hope this helps, please try not to worry too much about getting this recipe exact. Cooking this cake recipe is not the same as cooking a cake recipe using wheat flour.

The exact measurements in my mango cake recipe do not need to be perfectly exact, the cake will turn out just as good if you use my ingredients and instructions to the best that you can.

I would really love to hear how you get on with this recipe, I can only update the recipe with imperial/metric next time I cook it because I have always measured this recipe in cups.

Thank you for visiting my food recipe blog, please keep logging on as I update daily.

I have plenty of recipes on the cards that will be gluten free so stay tuned.

you can find lots of instant converters online, but even better, if you just type "convert 425 grams to ounces" in google, it automatically does it for you. that said, in us measurements, 1 cup is 8 liguid ounces.

Imperial pints do have 20fluid ounces, but thanks anyway. A 16oz pint would just not do around here...this is Yorkshire.I used to bake quite a bit...and made the cake using about 6oz marg, same of sugar....and it was fine. Used a 9" sandwich tin.When a girl needs cake...Apricot

Hello Jeena,This cake looks so yummy and wonderful and it seems easy to bake. After my success with your 'Perfect Sponge Cake' recipe, I can't wait to try your other recipes and I've decided to try this one before I make an attempt at that Apple and Blackcurrent Pudding recipe of yours... :-) I just wonder whether I can use freshly grated coconut instead (as it's easily available where I live) and if yes, will the measurement differ? Thanks a bunch, and wish me luck. :-)

I'm trying this cake right now. It looked so good on your blog, I had to make it. I used freshly grated coconut and i hope it tastes ok. Great blog btw, I found tons of your recipes that I want to try:)

Thanks for a great recipe! I am so glad I found your site, everything here looks great, and it's so good to find some easy gluten free and vegan recipes. I am always looking for new ways to use cornmeal. I also made a pineapple version, after I made the first one I was so inspired and didn't have any mangos left. Thanks so much, we loved them!

Jeena I am soooo glad that I found your blog, this cake looks absolutely delish! I too am wanting to use a fresh mango, but didn't know if I should add more liquid to the cake since I would then be omitting the juices later? I also wanted to know if I could substitute the margarine with sugar-free applesauce?